What are potato dollops made of?

Boiled, riced potatoes stirred together with a little potato starch, a little milk, and one egg. The batter is fried as small dollops in fat or butter.

How long does the dish take?

About 25 minutes in all, intended for 4 servings. If you use potatoes that are already boiled (leftovers from the day before are ideal), it goes faster.

How do I get the dollops to hold their shape?

Press the potatoes well so the batter is smooth, and use enough potato starch and egg for it to bind. Fry in plenty of hot fat or butter, and drop small dollops into the pan with a spoon.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 362, in the chapter on root vegetables and greens.

Potato Dollops

Name: Potato Dollops
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 600 g potatoes (boiled); 1 tbsp potato starch; 0.5 dl milk (approx.); 1 pcs egg; butter or fat for frying; salt (to taste)

Small fried potato dollops of riced boiled potatoes, potato starch, milk, and egg.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 362 (falt i det fri)

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About the dish

A small leftover recipe in the potato chapter: boiled potatoes become small fried dollops, a simple way to use up cold potatoes.

How to make it

1
Mix the batter
Press the boiled potatoes and stir in the potato starch, milk, and egg. Season with salt.
2
Fry
Fry the batter as small dollops in butter or fat in a pan until golden on both sides.

Changes from the original

Quantities have been added where the original only writes "a little." Modern units and spelling.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 362) → 1949 (korrekturlest, s. 399)~52% av teksten endretfjernetlagt til

~~Poteter litt potetesmel litt melk 1 egg fett eller smør Poteterne~~ Potetene presses, litt ~~potetesmel,~~ potetes mel, litt melk og et egg røres i. Stekes i fett eller smør som ~~smaa~~ små «klatter».

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Frequently asked questions

What are potato dollops made of?: Boiled, riced potatoes stirred together with a little potato starch, a little milk, and one egg. The batter is fried as small dollops in fat or butter.
How long does the dish take?: About 25 minutes in all, intended for 4 servings. If you use potatoes that are already boiled (leftovers from the day before are ideal), it goes faster.
How do I get the dollops to hold their shape?: Press the potatoes well so the batter is smooth, and use enough potato starch and egg for it to bind. Fry in plenty of hot fat or butter, and drop small dollops into the pan with a spoon.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 362, in the chapter on root vegetables and greens.

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